Warm Lentil Salad With Shrimp | Canadian Living
Fresh tarragon is an often overlooked herb, but it pairs perfectly with lentils, shrimp and asparagus. This salad is also wonderful cold; just cook and cool the shrimp before tossing with the salad.
Ingredients
- 16 jumbo shrimp (size 16 to 20), thawed, peeled and deveined (about 345 g)
- half clove garlic minced
- 1/2 teaspoon extra-virgin olive oil
- 1/4 teaspoon lemon zest
- 2 cups cooked green or brown lentils cooled
- 1 bunch asparagus trimmed
- 16 cherry tomatoes halved
- 6 cups lightly packed baby spinach
- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup extra-virgin olive oil
- 1/4 cup chopped fresh tarragon
- Fibre 8 g
- Sodium 676 mg
- Sugars 5 g
- Protein 26 g
- Calories 396.0
- Total fat 21 g
- Potassium 1099 mg
- Cholesterol 98 mg
- Saturated fat 3 g
- Total carbohydrate 29 g
- Iron 53.0
- Folate 182.0
- Calcium 12.0
- Vitamin A 59.0
- Vitamin C 50.0
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